Reader Phil in Utah kindly sent us his recipe for his dry pancake mix.
Each batch of the dry mix makes enough for about four meals of five pancakes each. To use, just measure out one cup of the dry mix and add the moist ingredients. Presto!
Dry Pancake Mix Ingredients
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 2 tablespoons white sugar
- 1 teaspoon salt
To Prepare Pancakes
Combine and mix briefly:
- 1 cup of the above-described dry pancake mix
- 1 egg
- 1 cup milk
- 1 tablespoon cooking oil or melted butter
Bake these on an oiled griddle or frying pan, as you would any other pancakes. You may add blueberries, or whatever to the mix.
Serve as you would any other pancakes, with a topping of syrup, sorghum, or honey.
The dry pancake mix stores well for two weeks, un-refrigerated — or up to 6 weeks, refrigerated.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!